Fall is in full force here in Boulder, CO. The trees have taken on their fall colors, jack-o-lanterns are appearing on all the doorsteps, and the grocery stores are overflowing with treats for Halloween and of course, pumpkin is now the main ingredient in everything from pie and bread to coffee and ice cream.
Pumpkin is an incredibly versatile ingredient. Here are a few of our favorite gluten-free recipes to calm the pumpkin craving. And don’t forget to grab a six pack of New Planet Tread Lightly Ale to go along with all of your fall festivities!
- ½ cup pumpkin puree
- ½ cup agave nectar
- 2 eggs
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
- Pulse dry ingredients into wet for a full minute, until well combined
- Pour batter into a greased 8×8 baking dish
- Bake at 350° for 30-35 minutes
- Serve naked or with whipped cream
Super Soft Pumpkin Cookies with Chocolate Chips and Pecans
- 2 cup All Purpose Guten-Free Flour
- 1- 1/2 teaspoons baking powder 1 teaspoon baking soda
- 1/2 teaspoon salt 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil 1 can of canned pumpkin puree
- (15oz) 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 3/4 chopped walnuts or pecans
- Preheat the oven to 325 degrees. Lightly grease 2 baking sheets with butter or oil.
- Stir the flour, baking powder, baking soda, salt and spices together in a mixing bowl and set aside.
- In a large bowl using an electric mixer or using a standing mixer, beat the eggs and sugar on medium speed until smooth, about 1 minute. Add in the oil, pumpkin, and vanilla and mix on low speed until blended. Mix the flour mixture to incorporate it into the wet mixture. Stir in the chocolate chips and nuts by hand.
- Scoop spoonfuls of the dough onto baking sheets, spacing the cookies at least 2 inches apart. About 1/4-cup per scoop.
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out clean, about 18 minutes.
- Let them cool on the sheet for a few minutes before transferring to a rack to cool completely. If you want some added decadence, make the brown-sugar glaze.
- Glaze (optional)
- Boil 1.5 tbs butter, 2 tbs milk, and 1/4 cup brown sugar. Cool slightly then add 1/2 tsp vanilla extract and 1/2 cup powdered sugar and whisk together. Drizzle on pumpkin cookies.
Gluten-Free Pumpkin Pie
- 1 (14 or 15-oz) can pumpkin
- 1- 1/2 cups plain hemp milk or vanilla almond milk, or coconut milk
- 2 teaspoons bourbon vanilla
- 2 tablespoons light olive oil
- 1 tablespoon Ener-G Egg Replacer
- 3/4 cup organic light brown sugar
- 1/2 cup Arrowhead Mills buckwheat flour (or see tips below)
- 2 tablespoons tapioca starch/flour
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon or pie spice
- 1/2 teaspoon nutmeg
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
- I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don’t have a food processor, a macho stand mixer will work
- Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
- Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.